Cheddar Rosemary Zucchini Boats Recipes

CHEDDAR-ROSEMARY ZUCCHINI BOATS

Cheddar-Rosemary Zucchini Boats image

Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato.

Provided by Cathy

Categories Stuffed Zucchini

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

¾ tablespoon butter
¾ tablespoon olive oil
3 cups crusty bread cubes
2 teaspoons minced fresh garlic
2 zucchini
¾ tablespoon butter
¾ tablespoon olive oil
1 ½ cups chopped plum (Roma) tomatoes
1 teaspoon finely chopped fresh rosemary
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 egg, beaten

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium heat. Cook bread cubes in the butter mixture, tossing gently to coat, until fragrant and toasted, 3 to 4 minutes. Add garlic to the bread; cook and stir together for 1 minute. Remove to a plate and set aside to cool.
Slice zucchini lengthwise with stem and flower ends intact. Use a small spoon to hollow out squash, leaving a 1/4-inch shell. Place squash boats in a large baking dish. Coarsely chop zucchini innards.
Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg. Fill the hollowed zucchini halves with the vegetable mixture. Arrange stuffed zucchini boats into a baking dish.
Bake in preheated oven for 25 minutes. Remove and switch oven to broil. Cook under the broiler until golden brown and bubbling on top, 2 to 3 minutes.

Nutrition Facts : Calories 215.9 calories, Carbohydrate 10.4 g, Cholesterol 52.7 mg, Fat 15.4 g, Fiber 1.3 g, Protein 9.7 g, SaturatedFat 8 g, Sodium 441.4 mg, Sugar 2.6 g

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